Tool Dev Food Safety Program

8/3/2019 Tool Dev Food Safety Program

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TOOL FOR THE DEVELOPMENT OF A

Food SafetyProgram

For Delivered MealsOrganisations

A step by step guide to help you develop

a food safety program


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2

Disclaimer

The purpose of this document 'Tool for the development of a Food Safety Program for Delivered Meals Organisations' is to

assist delivered meals organisations (DMOs) to develop and implement their own site-specific food safety programs. This tool

contains general information and is not intended to be a substitute for the professional judgement of the individual manager or

supervisor responsible for food safety. Managers or supervisors must have appropriate training in this area and must exercise

their own skill, care, and judgement with respect to the use of this tool and obtain appropriate expert advice regarding their

particular circumstances.

While care has been taken in producing this food safety program tool, all Commonwealth, State and Territory government and

industry organisations involved give no warranty that the information contained in this tool is correct or complete for individual

business operations. All Commonwealth, State and Territory government and industry organisations involved shall not be liable for

any incidental or consequential damages and loss due to negligence or otherwise arising from the use of or reliance on this food

safety program tool.

Acknowledgments

The development of this tool was managed by Queensland Health on behalf of (and funded by) the Australian Government

Department of Health and Ageing. The overall project was guided by a project reference group which consisted of

representatives of the following organisations: City of Subiaco, Western Australia, City of Melville, Western Australia; Banyule

City Council Meals on Wheels, Victoria; Meals on Wheels South Australia Incorporated; Australian Red Cross Meals on Wheels,

Tasmania; New South Wales and Bathurst Meals on Wheels; Queensland Meals on Wheels; South Australian Department of

Health; Australian Institute of Food Science and Technology; Australian Institute of Environmental Health; Australian Government

Department of Health and Ageing; Food Standards Australia New Zealand; Redland Shire Council, Queensland; and Queensland

Health. Photographs on the cover of this tool courtesy of Laister Consulting Services P/L.

Further Information

For further information on food safety or food safety programs, please contact your local government authority or State or

Territory health authority, particularly if you are establishing a new delivered meals operation or modifying an existing facility.

There are specific requirements relating to food safety practices, food premises and equipment that have to be complied with for

the operation of DMOs. Apart from these requirements in Chapter 3 Food Safety Standards of the Food Standards Code, DMOsmust also comply with their State/Territory's Food Act and any local government authority requirements.


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3Food Safety Program Tool

Contents

1.0 Introduction................................................................................................................. 4

2.0 How To Use This Tool................................................................................................ 6

3.0 PART 1 Food Safety Program Sections................................................................... 9

3.1 Roles and Responsibilities................................................................................. 9

3.2 Delivered Meals Organisation Details................................................................. 103.3 Delivered Meals Organisation Table and Flow Charts for Food Handling Steps 11

3.4 Hazard Analysis.................................................................................................. 15

3.5 Food Handling Steps........................................................................................... 16

3.5.1 Purchase................................................................................................ 16

3.5.2 Transport of food to premises (from supplier to DMO).......................... 18

3.5.3 Receipt................................................................................................... 19

3.5.4 Storage................................................................................................... 21

3.5.5 Thawing.................................................................................................. 25

3.5.6 Preparation............................................................................................. 263.5.7 Cooking.................................................................................................. 28

3.5.8 Cooling................................................................................................... 34

3.5.9 Reheating............................................................................................... 36

3.5.10 Hot Holding (Bain-marie)...................................................................... 37

3.5.11 Packaging............................................................................................. 38

3.5.12 Holding for Delivery (hot, cold, frozen)................................................. 39

3.5.13 Delivery (of food to consumer - hot, cold, frozen)............................... 40

3.6 Support Programs.............................................................................................. 43

3.6.1 Health and Hygiene Requirements........................................................ 43

3.6.2 Cleaning and Sanitising......................................................................... 45

3.6.3 Pest Control........................................................................................... 49

3.6.4 Facility and Equipment Maintenance.................................................... 51

3.6.5 Temperature Measuring Device............................................................. 53

3.6.6 Accuracy of Thermometers................................................................... 53

3.6.7 Garbage Disposal.................................................................................. 54

4.0 PART 2 - General Information Sections.................................................................. 55

4.1 Food Handler Training......................................................................................... 55

4.2 Food Safety Incident Management Procedures................................................. 57

4.2.1 Food Recalls.......................................................................................... 57

4.2.2 Unsafe Food........................................................................................... 58

4.2.3 Food Safety Complaints......................................................................... 58

4.3 Premises and Equipment Guide ....................................................................... 59

4.4 Transportation of Food and Delivery of Meals.................................................... 60

4.5 Auditing of Food Safety Programs...................................................................... 61

4.6 Food Safety Program Review............................................................................ 61

5.0 Appendices................................................................................................................. 63

A1 Glossary............................................................................................................... 63

A2 Contacts and Resources for Food Safety Information........................................ 72

6.0 Food Safety Program Records................................................................................. 75


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1.0 Introduction

Delivered Meals Organisations4

Delivered Meals Organisations (DMOs) are unique in that they provide a service to the

community that has grown considerably since the adoption of the concept in Australia in the

1950s. Many DMOs work under considerable constraints, yet there is a strong underlying

commitment to provide a wide variety of foods on a regular basis to thousands of consumers,

many of them are vulnerable to food-borne illness with severe consequences.

All food businesses in Australia are required to comply with the Food Safety Standards

contained in Chapter 3 of the Australia New Zealand Food Standards Code, including Standard

3.2.2 Food Safety Practicesand General Requirements and Standard 3.2.3 Food Premises and

Equipment. For a full copy of these standards, please refer to the Food Standards Australia New

Zealand (FSANZ) website www.foodstandards.gov.au.

The purpose of the Food Safety Standardsis to ensure that only safe and suitable food is sold in

Australia. To assist DMOs in complying with these standards, a resource document 'Looking

After Delivered Meals'has been specifically developed. DMOs should refer to this document

which can be obtained from the Australian Government Department of Health and Ageing

(please see Section 5.0 A2 Contacts and Resources for Food Safety Information).

In November 2000, Ministers agreed to gazette Standard 3.2.1 - Food Safety Programsas a

model standard, so that States and Territories that wanted to introduce a food safety program

requirement for some classes of food business could do so by adopting Standard 3.2.1. In

December 2003, when the work on costs and benefits of food safety program was finished, the

Australian New Zealand Food Regulation Ministerial Council endorsed 'Ministerial Policy

Guidelines on Food Safety Management in Australia'. These guidelines identify four high risk

industry sectors that should be required to have a food safety program, including food service

where potentially hazardous food is served to vulnerable populations.

A food safety program (FSP) is a documented system that identifies the hazards to food within a

business and describes the actions that need to be taken by the business to control and

manage these hazards. A FSP is therefore an important component in the overall approach a

food business takes to ensure food safety.

One of the food business sectors that has been identified as high risk is the food service inwhich potentially hazardous food is served to vulnerable populations. Vulnerable populations

include people aged over 70 years and people who are immuno-compromised. Many DMOs

would normally be regarded as food operations that service clients falling within the definition of

vulnerable populations.

Amendments to the Food Standards Codeto require food businesses that serve vulnerable

populations to develop and implement food safety programs are expected to be finalised by the

end of 2006. Food businesses covered by Standard 3.2.1 Food Safety Programswill not be

required to comply with it until two years after the standard is adopted into the Food Standards

Code. This allows for a flexible approach to implementation. You should therefore check with the


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1.0 Introduction

relevant government agency (eg. State or Territory health department or local government) to find

out whether a FSP is required for your business within your State or Territory.

This FSP tool is a step by step guide specifically designed to help DMOs develop a FSP to

address the food safety hazards associated with their operation and comply with the FoodSafety Standards. With the implementation of a FSP, DMOs would be able to maintain the good

track record of producing safe food for the sector of vulnerable population they serve and be

benefited from the cost savings as a result of reducing the occurrence of food-borne illness. A

FSP must:

(a) systematically identify the potential hazards that may be reasonably expected to

occur in all food handling operations of the food business;

(b) identify where, in a food handling operation, each hazard identified under paragraph

(a) can be controlled and the means of control;

(c) provide for the systematic monitoring of those controls;

(d) provide for appropriate corrective action when that hazard, or each of those hazards,

is found not to be under control;

(e) provide for the regular review of the program by the food business to ensure its

adequacy; and

(f) provide for appropriate records to be made and kept by the food business

demonstrating action taken in relation to, or in compliance with, the food safety

program.

For the purposes of this tool, a DMO has been defined as: 'an organisation that may produce,

organise or deliver (or all three), principally for aged or disabled persons, or those persons who

for a variety of reasons are unable to prepare meals themselves, within the community, eg.

Meals on Wheels'*.

As mentioned previously, DMOs should firstly refer to the resource document 'Looking After

Delivered Meals'to ensure compliance with the Food Safety Standardsand then progress with

the use of this tool for guidance in the development of a food safety program.

* Australian Government Department of Health and Ageing (2003). National Delivered Meals Organisations FoodSafety Strategy - Consultation Paper, Version 7, p.3.


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2.0 How to Use This Tool

This tool is divided into two parts, Part 1 - Food Safety Program Sectionsand Part 2 - General

Information Sections. Part 1 of this tool will guide you through a number of steps to help you

develop a food safety program specific to your delivered meals operation. Part 2of this tool

provides you with general information regarding food safety practices and procedures and the

review of your food safety program.

There are eight simple steps to follow in developing a food safety program appropriate for your

DMO. These steps are:

Step 1 Review Section 3.1, p.9, which outlines the different roles and responsibilities of staff

members referred to throughout this tool.

Step 2 Make a copy and complete the form Delivered Meals Organisation Details (Section

3.2, p.10).

Step 3 Make a copy and complete the Delivered Meals Organisation Table for Food

Handling Steps (Section 3.3, p.11).

Using this table and with reference to the examples of Flow Charts on pages 12 to

14, design your own flow chart specific to your delivered meals operation. For

example, if you do not cook chill or cook freeze, then delete those sections from the

flow chart.

Step 4 Review Section 3.4 Hazard Analysis(p.15). This section lists the definition of

'Hazard' and details the general types of potential hazards that could be present in

the food handling steps for the business. You may wish to add a copy of this page to

your food safety program.

Step 5 Review Section 3.5 Food Handling Steps (pp.16-42). The tables in this section cover

all the different food handling steps that are listed on page 11, and that could be

included in a food safety program. Only use those tables that are relevant to your

business. For example, if you do not undertake reheating of food, you do not have to

add the table for Food Handling Step 9: Reheatingto your food safety program.

At each of the food handling steps, the table identifies the potential hazards together

with how these hazards should be controlled. These controls must be monitored and

certain records may be required. If the monitoring shows that controls are not

working, then corrective actions should be taken to bring potential hazards back

under control and any action taken must be recorded.

The actions specified in these food handling steps are to be undertaken mostly by

food handlers. However, some of the actions in the 'Monitoring of Controls' and'Corrective Actions' sections are to be undertaken by managers/supervisors, who


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2.0 How to Use This Tool

f. Support Programs

g. General Information Sections

h. Records.

You will also need to include a cover sheet (with the name of your organisation and the date of

program development) and a 'Table of Contents' for the Program.

Implementation

Once developed, the food safety program needs to be implemented. This includes: controlling

the hazards identified, monitoring the controls, and taking corrective actions when the hazards

are found not to be under control. Appropriate records have to be kept to demonstrate action

taken in relation to the food safety program. Regular reviews also have to be undertaken to

ensure procedures and controls are effective and to identify changes to the food handling steps.


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3.0 Part 1 - Food Safety Program Sections

3.1 Roles and Responsibilities

Throughout this tool, there are a number of tasks and responsibilities that have been assigned to

various staff members working within a DMO. The information provided below outlines the roles

of various positions referred to throughout this tool.

Manager

The person who conducts the business, operation or service and has the authority or control

over the business, operation or service.

Supervisor

The person who has immediate responsibility for all aspects of food safety and theimplementation and review of the food safety program. A Supervisor:

must have skills and knowledge in food safety and hygiene matters

must have the ability to supervise food handling in the food premises

must ensure that food handlers know how to handle food safely

must give directions if unsafe food practices are observed.

For the suitability of a person to undertake the role of a Supervisor, contact your local

government authority or State or Territory health authority for further information. It should benoted that in some States/Territories this person is referred to as a 'Food Safety Supervisor'.

Food Handler

A person who directly engages in the handling of food, or who handles surfaces likely to come

into contact with food such as meals on wheels containers, soup flasks, eating, drinking and

serving utensils, etc. Examples of food handlers include: food receival staff, food preparation

staff, cooks, food packaging staff and volunteers.

Food handlers in a DMO include a person employed by a DMO for monetary or other rewards to

handle food and a person who voluntarily gives up his/her personal time to assist a DMO in the

preparation and delivery of meals to persons within a community (commonly known as a

'Volunteer').


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10 Delivered Meals Organisations


3.2 Delivered Meals Organisation Details

Make a photocopy of this form. Fill in the details describing your DMO and add this form to your

food safety program (FSP).

Name of the DMO:

Address and Phone Number

of the DMO:

Name of Owner:

- Address

- Phone Number

Name of Manager:

Name of Supervisor:

No. of Food Handlers Employed:

Nature of Operation:

Name and Contact Details of LocalGovernment:

Date of Program Implementation:

Date of Program Review:

Delivered Meals Organisation (DMO) Details

Geographical Area Serviced

by the Operation:

No. of Meals Provided per Day/Week:

Endorsement of FSP by Management

Committee or Governing Body:- Name

- Position

- Signature


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Production Flow Chart

3.3 Delivered Meals Organisation Table and Flow Charts for Food Handling Steps

Purchase

1

Transport of food (from

supplier to DMO)

2

Receipt

3

Storage

(Frozen)

4

Storage

(Cold)

4

Storage

(Dry)

4

Thaw

5

Preparation

6

Cooking (Cook Fresh)

7

Cooking (Cook Chill)

7

Cooking (Cook Freeze)

7

Cooling

8

Storage (Cold)

4

Reheating

9

Packaging11

Holding for Delivery

(Cold)

12

Consumer

Receipt

Hot Hold

Bain-marie

10

Thawing

5


(Frozen)

12


(Hot)

12

EXAMPLE ONLY

Delivery (of food to

consumer - Hot)

13


consumer - Cold)

13


consumer - Frozen)

13


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Post-Processing Flow Chart

Receipt of

(of Pre-prepared meals)

3

Storage

(Cold)

4

Hold

Cold

12

Storage

(Frozen)

4

Thawing

5

Reheating

9

Packaging

11

ConsumerReceipt

Reheating

9

Holding for Delivery(Frozen)

12

Holding for Delivery(Cold)

12

Holding for Delivery(Hot)

12


consumer - Hot)

13


consumer - Cold)

13


consumer - Frozen)

13

EXAMPLE ONLY


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Transport/Delivery Flow Chart

Purchase

1

Receipt

3

Transport of food

(pre-prepared meals)

from supplier to DMO

2

EXAMPLE ONLY

Consumer

Receipt


consumer - Hot)

13


consumer - Cold)

13


consumer - Frozen)

13


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3.4 Hazard Analysis

In each of the tables contained inSection 3.5 Food Handling Steps, the general types of hazards

for that particular food handling step have been identified, together with how these hazards

should be controlled, how the controls should be monitored and what corrective actions shouldbe taken when a hazard is detected. It is important to remember that if the frequency of the

monitoring of controls outlined in the food handling steps below is changed to suit your delivered

meals organisation, the change must be made for valid reasons.

Before identifying the hazards that are reasonably likely to occur in each of the food handling

steps applicable to your operation, it is important to firstly understand what the term 'hazard'

means. It must be noted that the list of hazards below is not exhaustive.

Hazard

A hazard is a substance or foreign agent that has the potential to cause food to be unsafe, ie. it

can cause illness or injury. Hazards can be classified into three main areas listed below.

Biological Hazards

Living organisms like bacteria, viruses and parasites. Specific examples of such organisms

include:

Food poisoning bacteria such as Salmonella spp., Campylobacter jejuni, Escherichia coli,

Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Clostridium

perfringens

Food-borne viruses such as hepatitis A and noroviruses

Food-borne parasites such as Cryptosporidium parvumand Giardia lamblia

Moulds such as Aspergillus flavus.

Chemical Hazards

Food can become contaminated with unwanted chemicals such as cleaning agents, pesticides,fungicides, fertilisers and veterinary chemicals. For example, food could become contaminated

with cleaning agents if care is not taken to store and use the chemicals correctly. Natural toxins

can also be found in some products such as green potatoes, fungi, poisonous fish and shellfish.

Physical Hazards

Food can become contaminated with physical objects such as glass, metal, plastic, insects,

adhesive dressings and jewellery. If these things are found in food, they may introduce microbial

hazards and may result in physical harm to the consumer, for example, choking, laceration andbroken teeth.


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16 3.5

FoodHandlingSteps

3.5.1

FoodHandlingStep1:Purch

ase

Hazards

Whatcould

go

wrong?

HazardControls

Whattodotopreventthings

goingwrong?

Monitorin

gofControls

Checkingthat

everythingisright

CorrectiveActions

Whattodowhenthing

sgowrong?

Growthofmicr

o-

organismsand

possibleprodu

ction

oftoxins.

Purchasefoodfromp

refe

rred

suppliers.

Itisrecommended

thatyourequestyourpreferred

foodsuppliertoenterinto

a

formalarrangementwithyou

regardingthesupplyoffo

od

productstoyourpremises

.

Potentiallyhazardousfoo

ds

mustbepurchasedfrom

refrigeratedunitsandsho

uld

bepurchasedlastwhen

shopping.

Frozenfoodmustbefrozen

hard,notpartiallythawed.

Packagedfoodwithashe

lflife

oflessthantwoyearsmu

st

haveause-byorbestbef

ore

date,andthefoodwithinits

datemarking.

Foodhandlerstoensureth

atthesupplierisdocumented

inRecord1PreferredFo

odSuppliersListandthat

Record2PreferredFood

SupplierAgreementForm

has

beencompleted.

Visualexaminationofthefoodintherefrigerateduniton

purchase.

Visualexaminationofthefoodintherefrigerateduniton

purchase.

Visualexaminationonpurchase.

IfthesupplierisnotonthePreferredFoodSupplierList,

reportthistothemanager/supervis

or.Foodhandlers

s

houldnotbeusingnon-preferred

foodsuppliers.

Fornew

s

uppliers,completeRecord1PreferredFoodSuppliers

L

istandRecord2PreferredFoodSupplierAgreement

F

orm.

F

oodhandlersmayrequireretrainingiftheyarenot

followingcontrols.

Ifstaffundergoretraining,complete

R

ecord14FoodHandlerInstruct

ion/Training.

F

oodhandlersmayrequireretrainingiftheyarenot

followingcontrols.


R


ion/Training.

P

ackagedfoodthathaspasttheuse-byorbestbefore

d

atemustnotbepurchased,andm

ustbediscardedif

a

lreadypurchased.

CompleteRecord16Corrective

A

ctions.


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17

Contamination

by

micro-organism

sand

physicalobjects.

Packagingmustbeintact,food

coveredandshow

nosignsof

damageordeterioration.

Purchasefoodfromprefe

rred

foodsuppliers.

Foodhandlerstoundertak

evisualexaminationon

purchaseandcompleteRe

cord3IncomingGoods

whenfoodarrivesatthepremises.

Foodhandlerstoensureth

atthesupplierisdocumented

inRecord1PreferredFo

odSuppliersListandthat

Record2PreferredFood

SupplierAgreementForm

has

beencompleted.

Ifproductpackagingisdamagedo

rstockisfoundtobe

c

ontaminatedordeteriorated,discardfoodanddetail

c

orrectiveactionsinRecord3IncomingGoods.

F

oodhandlersmayrequireretraini

ngiftheyarenot

followingcontrols.Ifstaffundergoretraining,complete

R


ion/Training.

IfthesupplierisnotonthePreferredFoodSuppliersList,

reportthistothemanager/supervis

orforadecisionasto

w

hetherthefoodshouldbeaccept

ed.Ifthesuppliermeets

a

lltherequirementsofapreferred

foodsupplierandcan

b

edocumentedinthePreferredFo

odSuppliersList,

c

ompleteRecords1,

2&3wherea

ppropriate.


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20

Contamination

bymicro-

organisms,

chemicalsand

physical

objects.

Transportvehiclesaretobein

a

cleanconditionandtransport

personnelaretotakeall

practicablemeasurestoprotect

foodfromc

ontamination.

Packagingmustbeintact,food

coveredandnotstorednextto

chemicals.

Themanager/supervisortoundertakevisual

examinationonamonthly

basistoensuretransport

personnelhavetakenpracticablemeasurestoprotect

foodfromc

ontaminationa

ndvehiclesareclean.

CompleteRecord17Fo

odSafetyProgramReview

(MonthlyInternalChecklis

t).


evisualobservationon

receiptoffoodandrecord

detailsin

Record3IncomingGoods.

Ifvehiclesarenotinacleanconditionandtransport

personneldonottakepracticablemeasurestoprotect

foodfromc

ontamination,contactm

anager/supervisor.


Actions.

Ifstaff

retrainingisrequired,complete

Record14FoodHandlerInstruc

tion/Training.

Discardandreplacedamaged,

deterioratedor

contaminatedfood.

CompleteRec

ord3Incoming

Goods.

Staffmayrequireretrainingtoensuretheyare

followingcontrols.

Ifstaffundergo

retraining,complete

Record14FoodHandlerInstruc

tion/Training.


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21

3.5.4FoodHandlingStep4:Storag

e(Dry)

Hazards

Whatcould

go

wrong?

HazardControls


goingwrong?

MonitoringofControls

Checkingtha

teverythingisright

CorrectiveActions

Whattodowhenthin

gsgowrong?

Contamination

by

micro-organism

s,

chemicalsand

physicalobjects.

Foodpackagingmustbeintact

orfoodstoredinacooldr

yarea

infood-gradecontainerswith

tight-fittinglids,anddate-

marked.

Foodsaretobestoredoffthe

floor,eg.ataminimumhe

ightof

15cm,

thatallowsforeasy

cleaningofthefloorarea.

Chemicalsaretobestore

dina

separateareasoasnotto

contaminatefood.

Foodhandlerstovisually

checkfooddailytoensurefood

storageareaiscoolanddry,

foodpackagingisintact,and

foodstoredinfood-grade

containers,adequatelycovered

anddate-marked.

Visualobservationdaily.

Visualobservationdaily.

Discardfoodthathasbecomecontaminated,

isoutsideof

itsbestbeforedate,

damagedordeteriorated.

Complete

Record16CorrectiveActions.

Foodtobestoredoffthefloor.Ifp

estsaresightedorfound

tobecontaminatingfood,

instigatepestcontrolmeasures

aspertheSupportProgram

-Pes

tControlandcomplete

Record12PestControl.

Removeallchemicalsfromt

hefo

odstorageareaand

discardanycontaminatedfood.D

etailactionsinRecord16

CorrectiveActionsandnotifymanager/supervisor.Staff

mayrequireretrainingtoensuretheyarefollowing

controls.


Record14FoodHandlerInstruction/Training.


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22

Food

HandlingStep4:Storage(Co

ld)

Hazards

Whatcould

go

wrong?

HazardControls


goingwrong?

Monitorin

gofControls

Checkingthat

everythingisright

CorrectiveActions

Whattodowhenthing

sgowrong?

Grow

tho

fm

icr

o-

organ

ismsand

poss

iblepro

du

ction

oftox

ins.

Ensure

the

tempera

tureo

f

refrigera

tedun

itsrema

ina

tor

be

low

50C

forco

ldpo

tent

ially

hazardous

foo

dsan

da

to

r

be

low

30C

forcoo

kc

hillfo

ods.

Ensure

foo

diss

tore

d

accord

ing

tothemanu

facturers

ins

truc

tions.

Foo

distobeuse

dw

ithin

its

da

temark

ingan

dons

tock

rotation

bas

is.

Foo

dhan

dlers

torecord

th

etempera

tureo

fre

frigera

ted

un

its

twice

da

ily.

Tempera

turesare

tobe

documen

tedin

Record4TemperatureC

ontrolLog.

Visua

lo

bserva

tion

da

ily.

Visua

lo

bserva

tion

da

ily.

Ifthe

tempera

tureo

fthere

frigera

te

dun

itisfoun

dtobe

u

nsa

tis

fac

tory,

adjus

tthe

temperat

urean

dc

hec

kinha

lfan

h

our.

Ifthe

tempera

ture

hasno

tde

crease

dto5

0C

or

b

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foo

ds

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da

ttempera

tures

b

etween

50C

an

d60

0C

,the

4-hr/

2-

hrgu

idew

illapp

ly:

less

than

2hrs,

refrigera

teoruse

imme

diately;

be

tween

2hrs

a

nd4hrs,

use

imme

diately;

longer

than

4hrs,

throw

ou

t.

Ifcoo

kc

hillfoo

dsarea

bove

30C

,fo

llow

thecoo

kc

hill

g

uide

lines.

No

tifythemanager/sup

erv

isorregard

ing

m

aintenanceo

fthere

frigera

tedun

it.

Correc

tiveac

tionsare

to

be

documen

tedinRecord4TemperatureControlLog.

Iftempera

tureo

fare

frigera

teduni

tisfoun

dtobe

s

atis

fac

tory,

ca

libra

tethe

thermom

eter,re

fer

totheSupport

P

rogram

-AccuracyofThermomet

ers.

Allac

tions

taken

a

retoberecorde

dinRecord16CorrectiveActions.

Iffoo

dhan

dlersareno

tfollow

ingcon

tro

ls,

comp

lete

R

ecord16CorrectiveActions,

an

dno

tify

m

anager/superv

isor.

Ifs

taffun

derg

ore

tra

ining,

comp

lete

R


ion/Training.

D

atemark

foo

dan

ddiscard

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dth

athaspas

titsuse-by

d

ate

.Comp

leteRecord16CorrectiveActions,

an

dno

tify

themanager/superv

isor.

Ifs

taffun

dergore

tra

ining,

c

omp

leteRecord14FoodHandlerInstruction/Training.


23/100

23

Contamination

by

micro-organism

sor

physicalobjects.

Cover/wrapfoodproducts

with

plastic,

foodtobestoredin

food-gradecontainersand

storecookedfoodproduc

ts

aboveraw

foodproducts.

Keepstorageareainaclean

condition(asperthecleaning

scheduledrawnupinthe

SupportProgram

Clean

ing

andSanitising),storefoodoff

thefloorandensuretheu

seof

glassreceptaclesisminim

ised.


edailyvisualcheckstoensure

thatfoodisstoredcorrectly,adequatelycoveredand

protectedfromc

ontamination.



controlsandtheSupportP

rogram

Cleaningand

Sanitisingarebeingfollowed.

C

over/wrapfood,

transferfoodtoa

food-gradecontainer

a

nddiscardfoodthatisfoundtobe

contaminatedoris

s

uspectedofhavingbecomeconta

minated.

Reorganise

s

torageoffood(ie.cookedfoodab

overaw

food).

C

ompleteRecord16CorrectiveActions,andnotifythe

m

anager/supervisor.Ifstaffunderg

oretraining,complete

R


ion/Training.

C

leanthestorageareaimmediatel

yaccordingtothe

c

leaningscheduledrawnupaspertheSupportProgram

-

C

leaningandSanitising.

Storefoodoffthefloorand

transferfoodtoaplasticreceptacle

.Discardany

c

ontaminatedfood.


A

ctions,andnotifythemanager/su

pervisor.Ifstaffundergo

retraining,completeRecord14F

oodHandler

Instruction/Training.


24/100

24

Food

HandlingStep4:Storage(Fr

ozen)

Hazards

Whatcould

go

wrong?

HazardControls


goingwrong?

Monitorin

gofControls

Checkingthat

everythingisright

CorrectiveActions

Whattodowhenthing

sgowrong?

Growthofmicr

o-

organismsand

possibleprodu

ction

oftoxins.

Potentiallyhazardousfoodsare

tobestoredfrozensolid,not

partiallythawed.


eadailyinspectionof

potentiallyhazardousfood

toensurethefoodisfrozen

solid,notpartiallythawed.

Iffrozenfoodisshowingsignsofth

awing,adjust

thermostat-settingandrecheckino

nehour.Iffoodisnot

frozensolid,

transferfoodtoanotherfreezer,or

refrigeratedunitoruseimmediately.

Notifythe

m

anager/supervisorregardingmaintenanceoffreezer.

C

ompleteRecord4Temperature

ControlLogandif

m

aintenanceisrequired,complete

Record11Equipment

M

aintenance.

Contamination

by

micro-organism

sand

physicalobjects.

Foodtobeadequately

wrappedorcovered,storedin

food-gradecontainersand

storedinawaytoallowgood

circulationofair.

Keepstorageareainaclean

condition(accordingtothe

cleaningscheduledrawn

upas

pertheSupportProgram-

CleaningandSanitising).


eadailychecktoensurefood

isprotectedfromc

ontamin

ation,storedinfood-grade

containersandnotoversto

ckedorstoredinawayto

preventfreecirculationofair.



thestorageareaiscleanedinaccordancewiththe

SupportProgram-Cleanin

gandSanitising.

Iffoodiscontaminated,

itshouldbediscarded.

Placefood

infood-gradecontainers.

Reorganisethestockoffoodto

a

llow

goodcirculationofair.

Comp

lete

R

ecord16CorrectiveActions.

Notifythe

m

anager/supervisorregardingthe

needforretrainingof

s

taff.


R


ion/Training.

C

leanthestorageareaimmediatel

yaccordingtothe

c

leaningscheduledrawnupaspertheSupportProgram-

C

leaningandSanitising.

Complete

Record16Corrective

A

ctions,andnotifythemanager/su

pervisor.Ifstaffundergo

retraining,completeRecord14F

oodHandler



25/100


26/100

26 3.5

.6FoodHandlingStep6:Preparation

Hazards

Whatcould

go

wrong?

HazardControls


goingwrong?

Monitorin

gofControls

Checkingthat

everythingisright

CorrectiveActions

Whattodowhenthing

sgowrong?

Growthofmicr

o-

organismsand

possibleprodu

ction

oftoxins.

Foodhandlerstominimisethe

cumulativetimethatpotentially

hazardousfoodiskeptwithin

thetemperaturedangerzone

(maximumof2hrs).

Manager/supervisortound

ertakemonthlychecksto

ensurecontrolsarebeingmet.CompleteRecord17

FoodSafetyProgramReview(MonthlyInternal

Checklist).

P

otentiallyhazardousfoodfoundtobeatroom

t

emperatureformorethan2hrsis

tobeused

immediatelyordiscardedafter4hrs.Allactionsareto

b

erecordedinRecord16Correc

tiveActions.

Contamination

by

micro-organism

s,

chemicalsorp

hysical

objects.(Continued

onpage27)

Foodcontactsurfaces,

utensils,choppingboards

and

equipmenttobecleaned,

sanitisedanddriedasperthe

SupportProgram-Cleaning

andSanitising,afterthe

preparationofdifferentfood

types,eg.meat,poultry,s

alads

andsandwiches.Colourc

oding

ofutensils/equipmentfor

specifictaskswillassistin

keepingitemsseparate.

Keeprawandcookedfoo

ds

separate.

Washallfruitsandvegeta

bles

toremovevisible

contamination.

Manager/supervisortovisu

allycheckweeklythatcontrols

arebeingmet.





Checklist).





Checklist).

C

ontaminatedfoodcontactsurface

s,utensils,chopping

b

oardsandequipmenttobere-cleanedandre-sanitisedas

p

ertheSupportProgram-CleaningandSanitising.

C

ompleteRecord16CorrectiveActions.

C

ontaminatedfoodshouldbediscardedimmediately.

C


F

ruitandvegetablesshowingsignsofvisible

c

ontaminationshouldbere-washedordiscardedifthe

v

isiblecontaminationcannotberemoved.

C



27/100

27

Con

tam

ina

tion

by

micro-organ

ism

s,

chem

ica

lsorp

hys

ica

l

objec

ts.

Was

han

dsan

itisesa

lad

vege

tablesasper

thesan

itising

gu

ide

lines.*

Sing

le-useor

disposa

blec

loths

tobeuse

dw

hereposs

ible.

If

mu

lti-usec

lothsareused,

they

are

tobec

leane

dan

dsan

itise

d

aftereac

htas

k.

Vitam

isers

(inc

luding

blad

es

)

arec

leane

dan

dsan

itised

as

per

theSupportProgram

CleaningandSanitisingp

rior

to

an

da

fterprepara

tion.

Foo

dhan

dlers

tofollowgoo

d

hyg

ieneprac

ticesasper

the

SupportProgramHealthand

HygieneRequirements.

Manager/superv

isor

tound

erta

kemon

thlyc

hec

ks

to

ensurecon

tro

lsare

be

ingme

t.Comp

leteRecord17


Checklist).

Manager/superv

isor

tound

erta

kemon

thlyc

hec

ks

to

ensurecon

tro

lsare

be

ingme

t.Comp

leteRecord17


Checklist).

Foo

dhan

dlers

toun

dertakea

da

ilyv

isua

lc

hec

ktoensure

vitam

isers

(inc

luding

blade

s)arec

leane

dan

dsan

itise

din

accordancew

iththeSupportProgramCleaningand

Sanitisingprior

toan

da

fter

theprepara

tionprocess.

Manager/superv

isor

tound

erta

kemon

thlyc

hec

ks

to

ensurecon

tro

lsare

be

ingme

t.Comp

leteRecord17


Checklist).

Manager/superv

isor

tovisu

allyc

hec

kwee

klytha

tfoo

d

han

dlersare

follow

inggoo

dhyg

ieneprac

ticesasper

the

SupportProgramHealth

andHygieneRequirements

I

ffoo

dhan

dlersareno

twas

hingan

dsan

itisingsa

lad

v

ege

tablescorrec

tly,

re-was

hand

re-san

itiseor

discard.

C

omp

leteRecord16CorrectiveActions.

Iffoo

dhan

dler

r

etra

ining

isrequ

ire

d,

comp

leteRe

cord14FoodHandler


U

nc

leanc

lothss

hou

ldbe

discarde

d.

Con

tam

ina

tedfoo

d

s

hou

ldbe

discarde

d.

Comp

leteRe

cord16Corrective

A

ctions.

C

on

tam

ina

tedv

itam

isers

(inc

luding

blades

)mus

tbe

d

isassem

bled

,re-c

leane

dan

dre-s

an

itise

dasper

the

S

upportProgram-CleaningandS

anitising.

Comp

lete

R


Iffoo

dhan

dlersrequ

irere

tra

iningin

hyg

ieneprac

tices,

c

omp

leteRecord14FoodHandlerInstruction/Training.

Iffoo

dhan

dlersareno

tfollow

inggoo

dhyg

ieneprac

tices

a

sper

theSupportProgramHealthandHygiene

R

equirements,

retra

iningmay

berequ

ire

d.

Comp

lete

R


ion/Training.

*Pleas

econ

tac

tyour

Loca

lGovernmen

tAu

thori

tyor

Stateor

Terr

itory

Hea

lthDepartmen

tfora

dv

iceregard

ingrequ

iremen

tsforsan

itisingsa

ladvege

tables.


28/100


29/100

29

Contamination

by

micro-organism

s,

chemicalsorp

hysical

objects.

Foodhandlerstofollowgood

hygienepracticesin

accordancewiththeSupp

ort

Program

HealthandHy

giene

Requirements.


ertakeweeklychecksto

ensurestaffarefollowingg

oodhygienepracticesin

accordancewiththeSupportProgram

-Healthand


Ifcontrolsarenotbeingmet,mana

ger/supervisorto

c

ompleteRecord16CorrectiveA

ctions.Ifstaffrequire

retraininginfollowinggoodhygienepractices,complete

R


ion/Training.


30/100


31/100

31

Contamination

by

micro-organism

s,

chemicalsorp

hysical

objects.


hygienepracticesin


ort

Program

HealthandHy

giene

Requirements.



ensurestafffollow

goodhy

gienepracticesinaccordance

withtheSupportProgram

-HealthandHygiene

Requirements.


ger/supervisorto

c




R


ion/Training.


32/100


33/100

33

Contamination

by

micro-organism

s,

chemicalsorp

hysical

objects.


hygienepracticesin


ort

Program

HealthandHy

giene

Requirements.



ensurestaffarefollowingg

oodhygienepracticesin

accordancewiththeSupportProgram

-Healthand



ger/supervisorto

c




R


ion/Training.


34/100

34 3.5

.8FoodHandlingStep8:Coolin

g

Hazards

Whatcould

go

wrong?

HazardControls


goingwrong?

Monitorin

gofControls

Checkingthat

everythingisright

CorrectiveActions

Whattodowhenthing

sgowrong?

Growthofmicr

o-

organismsand

possibleprodu

ction

oftoxins.

Aftercooking,potentially

hazardousfoodcanbeco

oled

atroomtemperatureto60

0C

(asaguide,fornotlongerthan

1hr)beforefurthercooling

underrefrigeration.Poten

tially

hazardousfoodmustbec

ooled

from6

00C

to210C

in2hrsand

to50C

afterafurthermaximum

of4hrs.

Effec

tivecoo

lingcan

be

ac

hieve

dby:

Coo

ling

foo

dins

ha

llow

traysor

sma

llcon

tainersan

densuring

foo

disno

tovers

toc

ke

din

the

refrigera

tionun

it.

Tocoo

lfoo

dqu

ickly

,using

chilledtraysor

thewa

ter

ba

th

me

tho

d(fillup

thes

inkwi

th

wa

ter

(an

dice

)an

dp

lace

tray

offoo

dintothes

inkfor30

mins,

dra

inwa

teran

drep

ea

t

proce

dure;

thenp

lace

foo

din

there

frigera

tionun

it.

Ensure

foo

ddoesno

tcome

intod

irec

t

con

tac

tw

iththewa

terors

ink).

Foodhandlerstomonitora

ndrecordtemperatureof

foodsduringthecoolingprocessonaweeklybasis.

CompleteRecord

9

Tem

pera

ture

Coo

ling

Log.

Manager/supervisortoche

ckweeklythatstaffare

followingcontrols,byusing

aprobethermometerat2and

4hrsintervals.Temperaturesaretoberecordedin

Record

9

Tempera

ture

C

oo

ling

Log.

Iffoodisnotcooledtothedesired

time/temperature

requirements,usethewaterbathm

ethod,turnthe

refrigerationunitdown,placeemptycoolingtraysinthe

freezer;otherwisecookfreshinsteadofcoolingfoods.

C

ompleteRecord

9

Tempera

ture

Coo

ling

Log.

B

reakthefoodintosmallproportionsandplaceinshallow

c

ontainerstocool.Reorganisestocktoallow

free

c

irculationofair.CompleteRecord

9

Tempera

ture

C

oo

ling

Logforcorrectiveactionstaken.

Ifstaffarenotfollowingcontrols,notifythe

m

anager/supervisor,completeRec

ord

16

Correc

tive

A

ctions.Ifstaffrequireretraining,c

ompleteRecord

14

F

oo

dHan

dler

Ins

truc

tion

/Tra

ining.


35/100

35

Contamination

by

micro-organism

sor

physicalobjects.

Foodtobecovered,

labelled

andstoredincleancontainers

duringthecoolingprocess.


hygienepracticesin


ort

ProgramHealthandHy

giene

Requirements.


evisualchecksdailytoensure

controlsarebeingmet.


ckmonthlythatfoodhandlers

arefollowinggoodhygiene

practicesaspertheSupport

Program-HealthandHygieneRequirements.

Complete

Record17FoodSafetyP

rogramReview(Monthly

InternalChecklist).

C

overandlabelfood.

Discardcontaminatedfood.

Re-

c

leanandre-sanitisecontaminatedtraysandcontainers

a

spertheSupportProgram-Clea

ningandSanitising.

C


N

otifythemanager/supervisoriffoodhandlersarenot

followingtheSupportProgram-He

althandHygiene

R

equirements.

CompleteRecord1

6CorrectiveActions.

Ifstaffrequireretraining,complete

R


ion/Training.


36/100


37/100

37

3.5.10

FoodHandlingStep10:Hot

Holding(Bain-marie)

Hazards

Whatcould

go

wrong?

HazardControls


goingwrong?

Monitorin

gofControls

Checkingthat

everythingisright

CorrectiveActions

Whattodowhenthing

sgowrong?

Growthofmicr

o-

organismsand

possibleprodu

ction

oftoxins.

Potentiallyhazardousfoodisto

beheldhot(atorabove6

00C).

Note:Foodshouldbeato

r

above600C

priortohot

holding.


etemperaturemonitoringof

potentiallyhazardousfood

threetimes/weekusinga

temperaturemeasuringde

vice.Temperaturestobe

documentedinRecord5

CookedFoodTemperature

Log.Manager/supervisortocheckmonthlythatthe

controlsforhotholdingare

beingmet.Complete

Record17FoodSafetyP

rogramReview(Monthly

InternalChecklist).

Iffoodisfoundtobeheldbelow60

0C,reheatthefooduntil

itreaches600C

orabove.CompleteRecord5Cooked

F

oodTemperatureLog.Ifthefood

isheldinthebain-marie

formorethan4hrs,discardfooda

ndcompleteRecord16

CorrectiveActions.Ifstaffrequire

retraining,complete

R


ion/Training.

Ifthebain-marieisnotmaintaining

thedesired

temperatures,notifythemanager/s

upervisorregarding

e

quipmentmaintenance.Complete

R

ecord11EquipmentMaintenan

ce.Ifthecontrolsare

n

otmet,retrainstaffandcomplete

R


ion/Training.

Contamination

by

micro-organism

s,

andphysicalobjects.

Foodistobecovereddur

ing

thehotholdingprocessand

holdingtraysaretobecle

aned

andsanitisedinaccordan

ce

withtheSupportProgram

CleaningandSanitising.



arefollowingcontrolsforh

otholdingandthattheSupport

ProgramCleaningandS

anitisingisbeingfollowed.

CompleteRecord17Foo

dSafetyProgramReview

(MonthlyInternalChecklist).

C

ontaminatedfoodistobediscard

edandcontaminated

traysaretobere-cleanedandre-s

anitisedaccordingtothe

S

upportProgram-CleaningandS

anitising.Complete

R



38/100

38

3.5.11

FoodHandlingStep11:Pac

kaging

Hazards

Whatcould

go

wrong?

HazardControls


goingwrong?

Monitorin

gofControls

Checkingthat

everythingisright

CorrectiveActions

Whattodowhenthing

sgowrong?

Growthofmicr

o-

organismsand

possibleprodu

ction

oftoxins.

Staffaretominimisethe

cumulativetimethatpotentially

hazardousfoodiskeptwithin

thetemperaturedangerzone,

ie.amaximumo

f2hrs.



ensurefoodhandlersaref

ollowingcontrolsforpackaging.

CompleteRecord17Foo



P

otentiallyhazardousfoodfoundt

obeatroom

t

emperatureformorethan2hrsis

tobeused

immediatelyordiscardedafter4hrs.Complete

R


Contamination

by

micro-organism

sor

physicalobjects.

Containersandlidsshouldbe

storedinacleandryarea

,and

mealsaretobepackaged

into

cleancontainers.

Equipmentandutensilsare

cleanedandsanitisedbefore

useinaccordancewithth

e

SupportProgramClean

ing

andSanitising.


hygienepracticesin


ort

ProgramHealthandHy

giene

Requirements.




ollowingcontrolsforpackaging.

CompleteRecord17Foo





ensurefoodhandlersarec

leaningandsanitising

equipmentinaccordancew

iththeSupportProgram

CleaningandSanitising.C

ompleteRecord17Food

SafetyProgramReview(M

onthlyInternalChecklist).




ollowingtheSupportProgram

HealthandHygieneReq

uirements.CompleteRecord

17FoodSafetyProgram

Review(MonthlyInternal

Checklist).

Iffoodorpackagingiscontaminate

d,itshouldbe

immediatelydiscarded.Discardcontaminatedsingle-use

c

ontainers.CompleteRecord16

CorrectiveActions.

A

llcontaminatedequipmentandu

tensilsaretobere-

c

leanedandre-sanitisedaspertheSupportProgram-

C

leaningandSanitising.Complete

Record16Corrective

A

ctions.

Iffoodhandlersarenotfollowingth

eSupportProgram

H

ealthandHygieneRequirements,completeRecord16

C

orrectiveActions.Ifretrainingoff

oodhandlersis

required,completeRecord14Fo

odHandler



39/100

39

3.5.12

FoodHandlingStep12:Holdingfordelivery(hot,cold,frozen)

Hazards

Whatcould

go

wrong?

HazardControls


goingwrong?

Monitorin

gofControls

Checkingthat

everythingisright

CorrectiveActions

Whattodowhenthing

sgowrong?

Growthoffood

poisoningbact

eria

andpossible

productionoftoxins.

Foodistobeheldhot(at

or

above600C),cold(atorb

elow

50C)orfrozensolid,not

partiallythawed,priorto

delivery.



areholdingfoodhot(ator

above600C),cold(atorbelow

50C)orfrozensolid,notpa

rtiallythawed,priortodelivery.

CompleteRecord17Foo



Iffoodisnotheldatspecifiedtemp

eraturespriorto

d

elivery,follow

4-hr/2-hrguide.Complete

R


Contamination

by

micro-organism

sor

physicalobjects.

Foodistobecovereddur

ing

holding.

Storageareasaretobe

cleanedandfoodholding

equipmentistobecleane

dand

sanitisedinaccordancew

ith

theSupportProgram

CleaningandSanitising.


hygienepracticesin


ort

ProgramHealthandHy

giene

Requirements.




oldingfood.CompleteRecord

17FoodSafetyProgram


Checklist).




oldingfoodandtheSupport

ProgramCleaningandS

anitising.CompleteRecord17

FoodSafetyProgramRe

view(MonthlyInternal

Checklist).




ollowingtheSupportProgram

HealthandHygieneReq

uirements.CompleteRecord

17FoodSafetyProgram


Checklist).

C

ontaminatedfoodistobediscard

ed.Complete

R


C

ontaminatedholdingequipmentandstorageareasareto

b

ere-cleanedandre-sanitisedimm

ediately(where

a

ppropriate)inaccordancewiththeSupportProgram-

C

leaningandSanitising.Complete

Record16Corrective

A

ctions.

Iffoodhandlersarenotfollowingth

eSupportProgram

H

ealthandHygieneRequirements,completeRecord16

C

orrectiveActions.Ifretrainingoff

oodhandlersis

required,completeRecord14Fo

odHandler



40/100


41/100

41

Photocopyth

etablebelowa

ndrecordthedetailsofanysite-specificvariat

ionstotheFoodHandlingStep

slistedabove.

Hazards

Whatcould

go

wrong?

HazardControls


goingwrong?

Monitorin

gofControls

Checkingthat

everythingisright

CorrectiveActions

Whattodowhenthing

sgowrong?


42/100

Delivered Meals Organisations

THIS PAGE HAS BEEN LEFT BLANK

42


43/100



3.6 Support Programs

In addition to the specific controls described in the Food Handling Steps (Section 3.5), a number

of general controls are provided in the following support programs. These support programs are

essential to the production of safe food. If managers/supervisors observe that staff are not

following the controls in the following Support Programs, complete Record 16 - Corrective

Actions. If staff require retraining, complete Record 14 - Food Handler Instruction/Training.

Please include these Support Programs as part of your food safety program.

3.6.1 Health and Hygiene Requirements

To ensure food safety, food handlers need to implement measures to ensure that food prepared

and served is safe and food handling is of a high standard at all times. They have to comply with

the health and hygiene requirements prescribed under the Food Safety Standardsand follow the

steps outlined in the food safety program.

The following information outlines the responsibilities for basic health and hygiene requirements

for all food handlers (both paid and voluntary), and is based on the Food Safety Standards, in

particular Food Safety Standard 3.2.2 - Food Safety Practices and General Requirements. You

may wish to make copies of this information guide for use in food handler training.

Responsibility 1

A food handler must take all reasonable measures not to handle food or surfaces likely to

come into contact with food in a way that is likely to compromise the safety and

suitability of food.

Steps to prevent the contamination of food and food contact surfaces:

store uncooked and ready-to-eat food separately and always store cooked and

ready-to-eat foods above uncooked or unwashed foods

store foods in waterproof and pest-proof food-grade containers with well-fitting lids limit direct handling of food - clean gloves can be used but these must be changed

between each task or if they are damaged. Clean tongs or other implements used to

handle foods can also be used

keep raw and cooked foods separate at all times; also ensure that separate utensils

and cutting boards are to be used for the preparation of raw and ready-to-eat or

cooked foods, and washed and unwashed foods

use individual serving implements for each dish to reduce direct handling of food

keep all food preparation areas, work surfaces, equipment and utensils in a clean

condition.


44/100



Responsibility 2

A food handler must, when engaging in any food handling operation, take all practicable

measures to ensure that his/her body, anything from his/her body, and anything he/she is

wearing does not contaminate food or surfaces likely to come into contact with food.

Steps to be taken to meet hygiene requirements:

take all practicable measures (examples below) to ensure his or her body, anything

from his or her body, and anything he or she is wearing does not contaminate food or

surfaces likely to come into contact with food

- long hair to be tied or clipped back, or otherwise effectively covered so as to

prevent contact occurring between hair and food or between hair and food

contact surfaces

- jewellery is limited to plain banded rings and simple sleeper earrings

- keep finger nails short and clean and do not wear nail polish or false nails

food handlers must cover any cuts or sores with a waterproof, brightly coloured

dressing and ensure that disposable gloves are worn;

clean protective clothing that effectively provides a barrier between food and ordinary

clothing must be worn when handling food. This may be in the form of a uniform

worn when handling food only instead of everyday clothing, or an apron or overall

worn over everyday clothing

protective clothing must be worn in the food preparation areas only and not outside

the premises

smoking and eating are not to occur within food handling or preparation areas

do not sneeze, blow or cough over unprotected food or surfaces likely to come intocontact with food.

Responsibility 3

A food handler must wash his or her hands:

whenever his or her hands are likely to be a source of contamination of food

immediately before working with ready-to-eat food, and after handling raw food

before putting on and after removing gloves

immediately after using the toilet

prior to handling unprotected/uncovered food or when touching surfaces that willcome into contact with food

before commencing or re-commencing the handling of food

immediately after smoking, coughing, sneezing, using a handkerchief or disposable

tissue, eating, drinking or using tobacco or similar substances

after touching his/her hair, scalp or body opening.

Whenever washing his or her hands, a food handler must:

Use the hand washing facilities provided

Thoroughly clean his or her hands using soap and warm running water Thoroughly dry his or her hands on paper towel.


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Responsibility 4

A food handler who knows that they are suffering from a food-borne illness (or if they are

a carrier of a food-borne illness), or if they have any symptoms associated with a food-

borne illness, must:

report to his or her supervisor that he or she is or may be suffering from (or is acarrier of) the illness

not engage in any handling of food if continuing to engage in other work on the premises - take all practicable measures

to prevent food being contaminated as a result of the condition a food handler must notify his or her supervisor if the food handler knows or

suspects that he or she may have contaminated food whilst handling food.

The symptoms of food-borne illness may include: diarrhoea, nausea, vomiting, abdominalcramps, fever and headache. A person suffering a food-borne illness may have one or more ofthese symptoms. The incubation period (the time between eating the food and the appearance

of the first symptoms) may be as short as one hour and up to three to four days or even longer.

Procedure for managing food handlers suffering from food-borne illness:1. report illness or symptoms to the manager2. details are listed in Record 13 - Staff Illness

3. food handler is excluded from handling food4. food handler resumes handling food only after they have been symptom free for 48 hrs.

However if a food handler has been diagnosed with eg. Salmonella or Hepatitis A, amedical certificate may be required to state that the person is no longer suffering from afood-borne illness or its symptoms

5. record details of return to work in Record 13 - Staff Illness.

Procedure for managing open cuts and sores on hands or fingers, or discharges from the ear,nose or eye:1. report injury/condition to the supervisor2. record details in Record 13 - Staff Illness

3. food handlers must take all reasonable measures not to contaminate food. This maymean, performing other jobs that do not involve food, not working in food preparation areasor if a food handler continues to handle food with a cut/sore hand, a bright colouredwaterproof dressing is to be applied to the wound and disposable food gloves are to beworn.

3.6.2 Cleaning and Sanitising

Your DMO must ensure that the premises, fixtures, fittings, equipment and those parts ofvehicles that are used to transport food, are maintained to an acceptable standard ofcleanliness. There should be no accumulation of garbage (except in garbage containers),recycled matter (except in containers), food waste, dirt, grease or other visible matter.Furthermore, cutlery and crockery must be cleaned and sanitised and protected fromcontamination. They must be in a clean and sanitary condition immediately before each use.Food contact surfaces of equipment also need to be cleaned and sanitised to avoidcontaminating the food that will come into contact with these surfaces.

Cleaning and sanitising are separate procedures. Cleaning removes visible contamination such

as food waste, dirt and grease from a surface. Sanitising is a process that destroys micro-organisms that may remain after cleaning.


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Notes on Cleaning and Sanitising:

1. When cleaning cutlery, crockery, pots, pans, utensils, or tables where food is served, theabove steps apply when cleaning is done by hand or in a dishwasher. In addition, any teatowels used for drying should be sent for laundering after use.

2. The food contact surfaces of an appliance used to prepare or process foods, particularlypotentially hazardous foods, should be cleaned between batches or lots to avoid the risk ofcross-contamination.

3. It is recommended that the equipment used with potentially hazardous foods be cleanedand sanitized after each use.

4. Single-use items are not to be cleaned or sanitised for reuse but are to be discarded.Single-use items are instruments, apparatus, utensils or other things intended to be usedonly once in connection with food handling. These include disposable gloves, drinkingstraws, disposable eating and drinking utensils, plastic containers for takeaway food or

other disposable packaging materials used in contact with food. Single-use items must notcome into contact with food or the mouth of a person if they are contaminated. Mostimportantly, single-use items should be protected from the likelihood of contamination untiluse and should never be reused.

5. To achieve an adequate level of sanitisation manually, contact with hot water at 77C for 30seconds is needed. This temperature cannot be maintained in the sink unless the sink hasa heating element. It is however not recommended that food businesses manuallysanitise using hot water due to occupational health and safety concerns. The use of aglass washer or dishwasher is recommended where possible as they are the mosteffective way to clean and sanitise equipment. The manufacturer of the above mentionedequipment will be able to provide you with information regarding rinsing temperatures foryour glass washer or dishwasher. It is recommended that this information is provided inwriting by the manufacturer and that it is made available upon request by an auditor.

ProcessStep

1. Pre-clean Scraping, rinsing, wiping,

sweeping or soaking

Cleaning Equipment

Cloth, broom, brush, water

2. Main clean Washing in hot water and detergent Scourer, cloth, brush, mop,

sponge, floor cleaning machine

Hot water - at least 54C and

detergent

3. Sanitising 1. Hot water rinse; or

2.Chemical sanitising rinse; or

3.Spraying surface with sanitiser and

wiping with disposable paper towels

1. Hot water

2. Chemical sanitiser

3.Disposable paper towels

4. Drying Allow all surfaces to air dry

Smaller utensils are stacked on

a clean dish rack to air dry

Clean sanitised surfaces on

drain boards, dish racks, etc

The table below outlines the steps that should be undertaken to effectively clean,

sanitise and dry equipment and utensils


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6. Chemical sanitisers - advice on suitable chemical sanitisers can be obtained fromchemical manufacturers and suppliers. Chlorine and quaternary ammonium-basedcompounds are commonly used as chemical sanitisers in the food industry. Sanitiserswill only work effectively if the surface is clean and if they are used in the correctconcentration and in accordance with the label directions (eg. minimum contact time).

7. All cleaning and sanitising chemicals should be stored in a designated chemical storagearea away from food preparation areas.

8. It is important to ensure that Material Safety Data Sheets (MSDS) are made available onsite for all cleaning agents used throughout the facility. MSDS provide informationregarding precautions for the safe use and handling of hazardous substances andactions to take in the event of poisoning or harmful exposure to the substance. DMOscan request MSDS through their supplier of cleaning agents.

Preparing Your Cleaning Schedule

Just like the rest of your food safety program, a cleaning schedule is a way of making sure thatfood premises and equipment have been cleaned.

With reference to the example of daily and monthly cleaning schedules below, complete theblank table on page 48, by listing areas/equipment that need to be cleaned (eg. floors, utensils),the person responsible for each cleaning task (eg. kitchen hand, supervisor, etc), how ofteneach area/equipment should be cleaned (eg. daily, weekly, monthly, yearly) and the cleaningagent to be used.

1. Remove food to other side of fridge

2. Clean rubber seals

3. Wash racks and all interior surfaces

with hot water and detergent or

dishwasher

4. Spray and wipe the walls with wall

cleaner

5. Allow to air dry before replacing food

Example Daily Cleaning Schedule:

Equipment/Area

Preparation

benches

Kitchen Hand,

Cook

Method

1. Remove food scraps

2. Wash with hot water and detergent

3. Apply sanitiser

4. Allow to dry

Esky

containers

Person

Responsible

Product &

Equipment

Used

DetergentNo-rinsesanitiser

DMO Driver 1. Remove food scraps

2. Wash with hot water and detergent

3. Wash out with clean water

4. Sanitise

5. Air dry

Example Monthly Cleaning Schedule:

Equipment/Area

Cool rooms,

fridges and

storage racks

Kitchen Hand

MethodPerson

Responsible

Product &

Equipment

Used

ScrubbingbrushDetergent

DetergentNo-rinsesanitiser


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Make multiple copies of the table above and use this to record the cleaning procedures

for multiple areas/equipment. Information on cleaning procedures should be kept in an easily

accessible place (eg. either with the food safety program or with the other records).

You can use the above cleaning schedule to complete Record 10 - Cleaning and Sanitising.

This record can be used to record the items to be cleaned, the food handler responsible for the

cleaning task(s) and timeframe for cleaning premises and equipment (eg. daily, weekly, monthly,

annually).

Examples of items to be cleaned at various frequencies include:

Daily - food contact surfaces, surfaces of equipment such as fridges, freezers, stoves,

ovens, bain-marie, utensils, crockery, vitamisers, blenders, equipment, floors, counters,

benches, etc

Weekly - rubbish bins

Monthly - inside of equipment such as fridges, cool rooms, freezers, cupboards, shelves,

walls, light fittings, windows, etc

Annually - ceilings throughout the premises, including internal rooms and toilets.

This record allows food handlers to sign off each cleaning task after it has been completed.

_________ Cleaning Schedule:

Equipment/Area MethodPerson

Responsible

Product &

Equipment

Used


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3.6.3 Pest Control

All practicable measures are to be taken to prevent pests entering and harbouring on the

premises. The manager/supervisor should conduct monthly inspections for evidence of pests

and detail the findings in Record 12 - Pest Control. Any pests or evidence of pests observed by

staff should be reported to the manager/supervisor. It is recommended that the manager/supervisor consult with a pest management contractor to determine the appropriate course of

action when dealing with pest problems. All actions should be detailed in Record 12 - Pest

Control.

Examples of other practical pest control measures include:

ensuring there are no holes or gaps in ceilings, walls and floors

providing screens to doors

keeping premises clean

not storing food items on the floor

provision of fly traps or fly zappers

use of fly strips.

With reference to the example below, detail the actions your business will undertake to control

pests in the table on page 50.

Example

Please list actions to be taken to control pests.

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

Weekly inspection to be undertaken by Supervisor for possible pest infestation.

Monthly pest control to be undertaken by 'Pest Attack'.


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Please list actions to be taken to control pests.

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

_________________________________________________________________________________

Make multiple copies of this page and outline (in the space provided) the actions that your

business will undertake to control pests.

Actions taken to control pests


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3.6.4 Facility and Equipment Maintenance

Food businesses must maintain food premises, fixtures, fittings, equipment, utensils, and food

storage areas of food vehicles in a good state of repair. This means undertaking visual checks of

the above mentioned items regularly while they are being used or cleaned. These items

(particularly if made of glass or wood) should not be broken, split, chipped, worn out or rusted.Effective maintenance helps prevent contamination and allows for effective cleaning and

sanitising.

Fixtures and fittings include such items as benches, shelves, sinks, hand wash basins and

cupboards. Equipment includes all equipment used in handling food as well as equipment used

to clean food premises or equipment. Examples of food handling equipment include refrigerators

and cool rooms, cooking, processing and serving equipment and thermometers. Examples of

equipment used to clean food premises are brooms, mops and buckets.

Maintenance of the food preparation and storage areas and servicing of all kitchen equipment

should be carried out in accordance with the equipment specifications and by an appropriate

service provider. It is recommended that certain equipment be serviced on an annual basis,

including fridges, cool rooms, freezers, blast chiller, blast freezer, bain-marie, dishwasher, etc.

Any malfunction or breakdown of equipment between regular servicing visits should be reported

immediately to the manager/supervisor and also detailed in Record 11 - Equipment

Maintenance.

With reference to the example below, identify areas/equipment that require maintenance within

your facility, the frequency for maintenance and the service provider's name and contact details,

by completing the blank table on page 52.

Dishwasher Annually Randall Dishwashers

63 Kilk St, Dasiy Hill 4127

Ph: 3011 1222

Cool Room Quartley Fridge Mechanics7 Free St, Stanstead 9367

Ph: 2987 1652

Cook Chiller Quartley Chillfresh

98 Moot St, Bullara 7342

Ph: 1328 2838

Example

Area/Equipment Frequency of Maintenance Service Provider Name,

Address and Phone

Number


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Make multiple copies of this page and use this to record the maintenance details for

equipment and the facility.

Area/Equipment requiring maintenance

Area/Equipment Frequency of Maintenance Service Provider Name,

Address and Phone

Number


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Documents

Tool Dev Food Safety Program